Decided to make both of the recipes at the end of the month.
For sure my favorite of the two is the chocolate cream puffs. Simple ingredients and pretty easy to make. I made about half my puffs and froze the other half. It was super fun when mixing up the hot dough you could see the steam rising from the mixer.
I used a small cookie scoop and they came out perfect.
A little eager to try these so the pics aren’t perfect but these were great. I used rose extract and I loved the flavor. I also experimented with freezing the extra filling to use on some of the frozen puffs. Just spooned a little bits out on parchment and froze them. Once I brought to room temp it was only a couple minutes till they started getting creamy. Glad we’re going to have these on hand.
The basque fantasie was something else. When I saw this in the book it reminded me of fruitcake and sure enough it tastes like a fruitcake in a lot of ways.I really regret not changing up the ingredients, I mean I have a whole bag of fresh cranberries in my fridge. I knew this combo wouldn’t be my fave and despite it being really clear in the recipe that you could do what you want I forged ahead anyways.It really does look curdled as described in the recipe.Once the flour was mixed in all was well.
This smelled pretty good while cooking. It was interesting to make an apple filling on the stovetop for something that was going to look like a pie. This reminded me of apple turnovers.I didn’t fuss with some of the fancy criss cross topping but it turned out looking pretty good anyways. I really like the cake/crust/cookie thing the pastry part of this has going on. This filling was not the right combo for my particular taste but it wasn’t hard to imagine about a billion different ways to make this. Pears, cranberries and crystallized ginger; peaches and cream; strawberry and rhubarb; maybe even roasted butternut squash with maple sugar and some toasted pumpkin seeds. This seems like a really good base to play around with some different flavors.
All in all, it was a good month to try and get on track with baking and I had fun making everything. Hoping to keep this momentum up through December.